If it’s just gone past 11am on the weekend, you’ve probably missed the boat for your favourite chutney at your regular Indian restaurant.
This recipe is for anyone who has ever needed that chutney fix on a Saturday to get you going. It takes just 10 minutes to make in the comfort of your home.
Coconut chutney is best enjoyed when freshly made on the day itself but keeps well in the fridge for one to two days.
Flavours and pairings
The pure flavour of fresh coconut really comes through in this condiment. Its natural creaminess is complemented by a hint of cumin and the grassy depth of fresh curry leaves.
It’s perfect with your morning roti and a cup of piping hot tea.
Ingredients
- 1 tablespoon chana dhal
- 1.5 teaspoons cumin seeds
- 2 cups freshly grated coconut
- 3 green bird’s eye chillies
- 2 cloves garlic
- 3 sprigs curry leaves
- 1 tsp mustard seeds
- 1 dried chilli
Method
- Lightly toast the chana dal and cumin seeds in a small pan on a low fire for one to two minutes, or until fragrant (be careful not to burn the cumin seeds).
- In a blender, add the chana dal, cumin seeds, grated coconut, bird’s eye chillies, garlic, two sprigs of the curry leaves and half a teaspoon of salt.
- Blitz for one to two minutes, until ingredients are roughly ground.
- Add three to four tablespoons of water, then blitz again for another two minutes. This will help to bind the chutney and bring it to a slightly water-like consistency (similar to a pancake mix when it falls off the back of a spoon).
- If the chutney is a thicker consistency and paste-like, add a little more water to bring it to a lighter consistency. Remove and serve in a chutney bowl.
- Heat one tablespoon of oil in a small pan, on a low flame.
- Add mustard seeds and allow them to pop.
- Then add the dried chilli and one sprig of curry leaves, stir swiftly for a few seconds then turn the fire off.
- Spoon the tempered ingredients over the chutney and serve at once.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.